8/26/13

Cream Cheese, Feta and Broccoli Stuffed Chicken Breasts

If you've checked into my website very often, then you know I'm Mom, a wife, a woman who likes to cook and bake but I'm not into taking an hour to do a 'photo shoot' of the preparation or food. I've actually taken to keeping my cell phone next to me in the kitchen to 'remind' me to take a couple pictures... and more than likely I forget to take a picture of the finished product because I'm so busy setting the table, getting the food on the table and eating it!

This is one of those recipes.

By the time I got our pets all taken care of and fed and then set the table, got the rest of the dinner ready and sat down to pray, I completely forgot to take a picture until it was gone. Oooops. So, it is what it is. Ha. It's how I roll.

This is one of those recipes you really (really) don't need to measure or be precise and you can add or delete as you wish. Here is what I threw together at the last second because I had chicken breasts thawed and needing to be used up. Quick, simple and easy but it's rather impressive to serve.

Rinse the chicken breasts. If they are thick or not uniform in thickness, pound them between pieces of wax paper or parchment to thin them a bit or make them even so they are easier to roll up.

In a small bowl place the cream cheese. Microwave a few seconds to soften. Add the feta and chopped broccoli. Mix well. (When your broccoli is chopped well you don't need to pre-cook it. If you have larger pieces, you will need to soften them a bit by cooking a few minutes or they will be too crunchy).

In another container or in a baggy, place about 3/4 cup flour, or use bread crumbs, panko crumbs, even a mixture of crushed rice krispies, regular corn flakes, flour, low carb breading... whatever you prefer). If you are using unseasoned breading or flour, then use salt and pepper to season a bit - about 1/8 t each. You can also add a little garlic or onion powder or even some Italian seasoning. I'd use about 1/8 t - 1/4 t dried seasoning.

Lay out your chicken breast and scoop about a tablespoon or two (depending on the size of your chicken breast) into the center and roll up. Now roll in the breading mixture, pressing gently into the chicken to help adhere it. You shouldn't need an egg wash, if they moist, the coating will stick. Unless you have small chicken pieces, you shouldn't need to secure it, and it should stay rolled when placed seam side down into a baking pan you have added a bit of oil to, so they don't stick. If your chicken breasts are opening up, just secure them with 2 or 3 toothpicks. Lightly spray with Pam or another oil to help them brown to a pretty gold color while baking.

When all four are ready, bake in a 350 degree preheated oven for about 45 minutes. When golden brown and the centers are no longer pink, serve hot.

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